Grainy mustard potato salad

This is definitely a "mustard lover's" dish, but even the not so mustard enthusiastic (like my Wife and Daughter) thought it was good.

Ingredients:
Potatoes - 5 medium Reds (waxy potatoes hold up better in an application like this.)
Eggs - 4-6 hard boiled or as many as preferred.
Onion - 1/4 of a large onion, 1/2 a smaller one.
Green onions - 2-3 stalks

Dressing:
Grainy Dijon Mustard - 2 tbsp
Regular prepared mustard (French's) - 1 & 1/2 tbsp
Mayonnaise - 4 generous tbsp
Lemon juice - 2 tsp
Lime Juice - 2 tsp
Sugar - 3 tsp (or to taste)
Cayenne - just a dash (to taste)
Salt and pepper to taste
A Sprinkle of paprika when served.

Procedure:
- Peel, and cut potato into bite sized pieces (the size you want in the finished product). I don't usually time this, I simply check my potatoes frequently until they are just fork tender and won't fall apart when I mix the salad (Generally this only takes 5-10 minutes). I also cool my potatoes down quickly to stop the cooking and maintain a firm chunk in the end product.
* Tip - If you have really nice potatoes you can leave the peel on for a more rustic looking salad. This adds the vitamins and minerals that the peel offer, and also another visual interest to the dish.

- Hard boil the eggs for 10 to 12 minutes, and as soon as they are done cool them down as quickly as possible to eliminate the "sulfur ring" that can turn the edges of the yolk grey. I usually runs my eggs under cold water for a few minutes, and I throw in some ice cubes to speed up the process.

- Finely dice the onion, and chop the green onion.

Mix the dressing ingredients together in it own bowl, this gives you the freedom to adjust the flavour to your own preferences. I recommend adding the mustard last, and do so in increments until you find the taste you find most to your liking. If you prefer less of the sharpness of mustard, cut down on the regular prepared mustard and substitute it with mayo and a little extra lemon and lime juices. You can also tone down the mustard if you feel it's too much by adding more mayo to it as well. Finish it off with salt and pepper to taste.

Mix it all together, let sit for a couple of hours to allow the flavours to come together. Serve with a sprinkle of paprika and Enjoy!


My Potato Salad with a touch of paprika on top, and Sweet Chipotle Ribs. :-)  (Added at Maria's request.)

Chipotle Lime Butter

• 1 cup unsalted butter, softened (1 cup, or 1/2 a pound of butter)
• Zest of 1 lime
• Juice of 1 lime
• 1 tsp salt (5 ml)
• 4 tbsp finely chopped cilantro (60 ml) (I substituted parsley)
• 3 chipotle chillies in adobo sauce, seeds discarded and flesh finely chopped.
• 2 tbsp vegetable oil (30 ml)
• Salt and pepper, to taste


This is best done well in advance of the meal preparation so it has time to set up again in the refrigerator. Combine the butter, lime zest and juice, salt, coriander, and chipotles in adobo sauce in a mixer. Beat the butter until the ingredients are well combined. Lay out a length of plastic wrap on a clean counter. Lay the butter in a line along one edge of the plastic wrap roll the plastic wrap around the butter, forming a log by twisting the ends. Remove any air pockets using a small pin. Refrigerate the butter to harden. Or you can use ice cube trays (H/T my buddy Darren) for individual portions, or freezer containers for a multi use option.

I use this compound butter over steak, but it can be used to add a kick to any meat.

Dry Rub recipe.

I thought I'd start this off with a recipe of my own, which I put together to make a crust or "bark" on my traditionally Barbecued "pulled pork" (Traditional Barbecue meaning cooked long and slow, with smoke). I serve the pork with a BBQ sauce on a bun (adding a little dry rub for flavour with the sauce), but even without the sauce and just a sprinkle of this on the pork afterward would be excellent.

Dry Rub:
1/4 cup paprika
1/4 cup kosher salt
1/4 cup light brown sugar
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 teaspoons crushed peppercorns
1 teaspoon dry mustard
1/2 tablespoon chili powder
3 tablespoons coriander seed, toasted